Tag Archives: mastering food preservation

Putting Up: Tomatoes — Lacto-Fermented Salsa

Posted on September 25, 2013 by diary of a tomato

Lacto-Fermented Salsa is our favorite way to preserve this spicy condiment — the vegetables remain fresh tasting and with tons of texture, and the garlicky juices are positively addicting (Bloody Mary, anyone?). Small batches can be made up quickly and … Continue reading →

Posted in cooking, preserving | Tagged , , | 15 Comments

Putting Up: Tomatoes — Roasted & Canned

Posted on September 20, 2013 by diary of a tomato

After stocking the pantry with a season’s worth of crushed and sauced tomatoes, we wondered about roasting as a way of preparing them for canning. We’ve roasted smaller tomatoes to freeze but, with the freezer near to capacity, we needed another … Continue reading →

Posted in cooking, preserving, tomatoes / pomodorini | Tagged , , | Leave a comment

Putting Up: Pressure Canning Workshop in Kittery

Posted on September 8, 2013 by diary of a tomato

Take your canning beyond pickles and preserves at this upcoming hands-on workshop on Pressure Canning Tomatoes on Tuesday, September 24th from 5:30 to 8:30 pm, at Traip Academy in Kittery, ME. We will guide you through the basic steps of canning and … Continue reading →

Posted in cooking, preserving | Tagged , , , | 2 Comments

Putting Up: Tomatoes — Crushed & Sauced

Posted on September 6, 2013 by diary of a tomato

For some, security is having enough jars of strawberry jam, for others it’s having a root cellar full of potatoes. For us, it’s having enough canned tomatoes to fill an entire shelf in the pantry. Tomato season is the one … Continue reading →

Posted in local food, preserving | Tagged , , | 7 Comments

Mastering Food Preservation: A Pickle Primer

Posted on August 10, 2013 by diary of a tomato

“The laws of hair care are simple and finite.” — Elle, “Legally Blonde” We’ve all had them, bad hair days. And, for those who practice the art of canning, the same goes for less than optimum pickles. Luckily, like hair … Continue reading →

Posted in cooking, preserving | Tagged , , , | 16 Comments

Mastering Food Preservation: More on Identifying Ball’s BPA-Free Lids

Posted on July 19, 2013 by diary of a tomato

For those concerned about the presence of BPA in the lining of lids for home canning, we posted previously on identifying Ball’s new BPA-free lids by looking for the serial number on the boxes they come in. Since that post in May, two … Continue reading →

Posted in preserving | Tagged , , | 15 Comments

Pea Pod Broth

Posted on July 11, 2013 by diary of a tomato

So much of cooking, especially preserving, is born of necessity. It’s always disturbed me that we didn’t use the pods left from shelling peas. Their skins dense with pea flavor, it seemed a wasted opportunity to just chuck them in … Continue reading →

Posted in cooking, preserving | Tagged , , , | 16 Comments